Shrimp Summer Rolls

Have you ever had to choose between two equally good things in life? A day at the beach or a cabin by the lake on a long weekend, Game of Thrones or The Walking Dead on a snowy half-day Friday? Well, my dilemma is nothing grand like that, just a slight situation I manage to find myself in whenever I dine at Vietnamese restaurants.

Here’s my predicament: I have this affinity for fried spring rolls (or anything fried, for that matter). But I am also watching closely on those shrimp summer rolls (the fresh ones). Wouldn’t it be nice if I could enjoy the best of both worlds and not feel greedy afterward? Sadly, that’s not the case.

But with the divine peanut sauce, the odds of me choosing the latter just got better. They are also healthier and lower in calories (for those who count them anyway). The mix of crisp vegetables and shrimp wrapped in soft, chewy rice paper generously dipped into the most delicious peanut sauce delightfully explode in your mouth.

Mind you, there are no fast and hard rules when making it at home. You can fill it up with just about anything – julienne mangoes, cabbage, vermicelli noodles, even substitute shrimp with pork or tofu. You can go crazy with what or how much you want to put in, it’s all a matter of taste. On a cold winter day, it’s a touch of summer you need most!

(oh by the way, I still get those moments of indecisiveness but not to worry, it’s the kind of problem I’d gladly have on my plate)

Start by poaching the shrimp in a pot of boiling water with salt, pepper and half a lemon or lime. I used medium-sized shrimp and left it in the water for less than a minute, depending on the size of the shrimp you’re using. Watching it closely, when it turns pink and tails curl, take it out from the water right away, adding a few ice cubes to stop cooking. Set aside.

Cut the cucumber and carrots into matchsticks of about 3-4 inches. Using only the green parts of the scallions, cut into about the same length. Get the mint and cilantro (chopping off most of the stems) ready. Roughly tear the lettuce into smaller pieces. Slice the avocado. The rice paper wrapper I am using is 8 inches in diameter but a bigger one would work just the same.

Prepare a plate for rolling and another plate for dipping in warm water. Take a piece of rice paper at a time and dip it into the warm water for about 5 seconds until it softens. On a plate, place 2-3 mint leaves in a straight row across in the middle of the lower part of the wrapper, leaving enough space on the sides for easy wrapping. Put the lettuce on top of the mint leaves, add 3 pieces of shrimp, a slice of avocado, julienned carrots & cucumbers, a couple of scallions and cilantro leaves. Start by folding the bottom over the filling while carefully holding it in place. Fold the sides over and start rolling. Set aside and repeat the same procedure. Place on a container covered with a damp paper towel.

To prepare the sauce, combine peanut butter, hoisin sauce and water in a bowl. Mix well. Add juice of half a lime and continue mixing.

Start by poaching the shrimp in a pot of boiling water with salt, pepper and half a lemon or lime. I used medium-sized shrimp and left it in the water for less than a minute, depending on the size of the shrimp you’re using. Watching it closely, when it turns pink and tails curl, take it out from the water right away, adding a few ice cubes to stop cooking. Set aside.

Cut the cucumber and carrots into matchsticks of about 3-4 inches.

Using only the green parts of the scallions, cut into about the same length. Get the mint and cilantro (chopping off most of the stems) ready.

Roughly tear the lettuce into smaller pieces.

Slice the avocado.

The rice paper wrapper I am using is 8 inches in diameter but a bigger one would work just the same.

Prepare a plate for rolling and another plate for dipping in warm water.

Take a piece of rice paper at a time and dip it into the warm water for about 5 seconds until it softens.

On a plate, place 2-3 mint leaves in a straight row across in the middle of the lower part of the wrapper, leaving enough space on the sides for easy wrapping.

Put the lettuce on top of the mint leaves, add 3 pieces of shrimp, a slice of avocado, julienned carrots & cucumbers, a couple of scallions and cilantro leaves.

Start by folding the bottom over the filling while carefully holding it in place.

Fold the sides over and start rolling. Set aside and repeat the same procedure.

Place on a container covered with a damp paper towel.

To prepare the sauce, combine peanut butter, hoisin sauce and water in a bowl. Mix well.